Tuesday, June 16, 2015

I do these a little differently. Here are my (albeit slight) modifications:

Ingredients:
Any bread, just not stale.
Steamed broccoli, chopped small
Shredded cheese
Butter

1. Cut off crusts and flatten with a rolling pin.
2. Add a line of cheese and broccoli close to one end of the bread.
3. Roll tightly.
4. In a small pan, melt about 1/2 T of butter. Carefully get a little melted butter on your finger and run it down the bottom part of the seam (that will touch the rolled bread to seal). Place roll-ups seam side down in the pan.
5. Add a little more butter (about 1/2 T again) and flip to the other side. Brown the 3rd and 4th sides as necessary.

Directions:
Mix the flour, sugar, and baking powder together in a large bowl. In another bowl combine milk, oil, vanilla, egg, coconut flakes, and jam, and stir till mixed. Add strawberries. Make a well in the middle of the dry ingredients and add the wet, stirring until just mixed. If too thick, add a few T more of milk until you reach your desired thickness. Spoon about 1/4 C batter into your waffle iron (or use the scoop provided if yours is like mine). Serve hot, dipped in yogurt sauce (to make sauce just mix everything together).

Y'ALL. FORGIVE ME. The original recipe calls for 2 eggs. I SWEAR I did not put eggs in this. I remember thinking how good it would be for those with egg allergies, and that dairy allergies could use coconut milk vs buttermilk. I really think I didn't put eggs in, because I let the babies taste the batter BECAUSE there were no eggs in it. All that to say- I really think mine didn't have eggs, but they *might* have. I was in a rush to get out the door for our class at The Little Gym and maybe wasn't thinking straight? I'll make them again, I promise! LMK if you do them without egg and if they turn out ok! My dough was thick- like bread dough.

Tuesday, June 9, 2015

Modifications: Honestly, it took way more egg than she said to use. I tried to double it and get 18 muffins to have some to freeze, so I used 9 eggs, and I got 12 muffins. I also would use a different cheese other than pecorino romano. The babies didn't mind it, but I didn't like the taste/smell (same in the pasta dish for lunch). You could use any combination of shredded cheese- 1 c for 12 muffins. I used 3 whole heads of broccoli and had enough for this and the broccoli cheddar tots.

Modifications: Apparently my theme for today was Skinnytaste. This also wasn't my fav, but I think it also had something to do with the pecorino romano. You can use any shredded cheese here too. I used a whole box of whole wheat pasta (around 13 oz I think), baked it in a 9x13, dried rosemary, and waaaaaaaaay more cheese than called for on top. K liked this. J wouldn't touch it.

Friday, June 5, 2015

Modifications:
I used refried black beans just out of preference. I only used 1 can of diced green chilis, mixed into the meat (not as its own seperate layer). I did just under a T of chili powder and a sprinkling of cayenne. I cut the tortillas into 1" squares instead of strips. When serving, I used plain yogurt and stirred it in to help deaden any heat that may be there.

Modifications:
Sub 2/3 c brown sugar for 1/4 c maple syrup, 1/4 c coconut sugar. I just used plain yogurt and vanilla extract instead of vanilla bean paste. The coconut was unsweetened and I didn't use the glaze.

I creamed the butter, sugar, and maple syrup, then added the rest of the wet ingredients. To that I added the dry little by little (I did it all in my stand mixer). At the very end I added the coconut flakes, put it into an icing bag, cut the end off, and piped it into my mini donut pan.

Modifications: I used 4 chicken breasts. I boiled them and then shredded using my stand mixer (in under a minute!). I used organic cream of chicken, lightly salted Ritz, and unsalted butter. I omitted the celery salt, black pepper, and subbed 1 tsp garlic powder for the minced garlic.

Cook and drain the pasta. Brown the meat in a skillet. Drain off fat and add the tomato sauce, sugar, salt, garlic powder, and noodles to the meat. Stir and set aside. Mix together softened cream cheese, sour cream, milk, and onion powder. In a 2 quart casserole dish, layer half the ground beef/noodle mixture, half the cream cheese mixture (spread across), and all the spinach. Top with the other half of the ground beef/noodle mixture. Cover and bake at 350 for 40 minutes. Uncover and spread remaining cream cheese mixture on top, then sprinkle with cheddar cheese. Bake 10 minutes more, or until cheese is bubbly.

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Jen

@blwfun

Jen is a wife, mom, teacher, and wanna be chef. She loves to cook and is a mean recipe follower/modifier (but doesn't have the talent to make up her own... yet!). She lives with her crazy Cuban husband and 1 year old boy/girl twins in Houston (until August- then Cairo, Egypt). She loves planning and executing healthy meals for her family! She shares 3 meals a day on Instagram, where you can find her @blwfun.